TAMPICO-STYLE STEAK COMBO
Tampico-Style Steak Combo recipe from Pati's Mexican Table Season 2, Episode 1 "Classic Mexican Food Battles"
Provided by Pati Jinich
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep. Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.
- Season the meat on both sides with the lime juice, garlic, salt and pepper.
- When the meat is ready, lightly coat a griddle or large 12″ skillet with vegetable oil and set over medium-high heat. Once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.
- Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it's faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They'll seem charred and blistered on the outside; the flesh must be cooked but not burnt - like roasting marshmallows over a fire.
- Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.
- Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.
- Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.
- Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.
STEAK TAMPIQUENA (MEXICAN STEAK)
I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!
Provided by Dawn399
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pan.
- Sautee onion, garlic and tomato for 3 minutes or until tender.
- Set mixture aside.
- Preheat oven to broil.
- Cut green chile into long strips and set aside.
- Sprinkle seasoning salt on both sides of steak.
- Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
- Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
- Top with 2-3 strips of green chile.
- Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
- Serve and enjoy!
Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7
MEXICAN-STYLE PEPPER STEAK
Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It's so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños.
Provided by Jane Sigal
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
- Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 1 gram
MEXICAN STYLE TAMPIQUENA STEAK
Marinated steak served with cheese enchiladas make a delicious meal in this tasty Mexican-style recipe. Time does not include marinating.
Provided by English_Rose
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the vegetable oil, garlic, lime juice, salt, black pepper and white onion.
- Coat the meat with the onion mixture, cover and marinate in the refrigerator for 24 hours.
- Preheat the oven to 350°F
- Spread the tortillas with enchilada sauce (reserving a little), fill with cheddar cheese (reserving a little) and roll up over the cheese.
- Place the filled tortillas in an ovenproof dish. Spread with the remaining enchilada sauce and sprinkle over the reserved Cheddar.
- Bake in the oven for 5-10 minutes until the cheese has melted.
- Meanwhile, preheat a grill or griddle pan until very hot. Cook the steak on the grill or griddle until cooked to taste.
- Serve the freshly grilled steak with the tortillas and guacamole, garnishing with the green chili.
Nutrition Facts : Calories 1006.8, Fat 74.5, SaturatedFat 31.6, Cholesterol 133.9, Sodium 2437.9, Carbohydrate 48.4, Fiber 3.7, Sugar 7.3, Protein 38.1
ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)
This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.
Provided by melodie
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
- Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g
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